Showing posts with label pack. Show all posts
Showing posts with label pack. Show all posts
Saturday, February 14, 2015
Texas Brew Salsa 3 Pack Giveaway Featuring Sweet Heat Buried Treasure Meatballs
One of my favorite things about blogging is sharing new food finds …and I LOVE it when I get to feature Texas-based companies! Today, I’d like to tell you about a product that’s based right here in San Antonio: Texas Brew Salsa. Owner Brenda Craig produces a wide variety of fire-roasted salsas in varying degrees of heat…including a line of delicious fruit-infused salsas that combine heat and sweet! Her all-natural salsas contain ingredients like fire-roasted tomatoes, roasted chipotle peppers, roasted poblano peppers, roasted onions, cooked black beans, sweet corn, real peaches, real roasted pineapple, real mangos, and real apples. Brenda recently sent me a few jars of salsa to sample and share my thoughts with you.
First up was what I like to call The Chip Test. We opened a big bag of tortilla chips and cracked open six jars of salsa in the following flavors: Fire-Roasted Poblano, Medium Honey-Roasted Chipotle, Hot-Iron Habanero, Honey-Roasted Mango, Honey-Roasted Pineapple, and Honey-Roasted Apple Cinnamon. We enjoyed all of the flavors – you can definitely tell this salsa is made from fresh, quality ingredients. I have to confess that I am a bit of a wuss! The hot habanero was almost too spicy for me. That said, Michael actually proclaimed the habanero his favorite…so its perfect if you like your salsa muy caliente! My personal favorite was the unique Honey-Roasted Chipotle. The smoky flavor of the chipotle was met with just a touch of sweetness in the background. Add in a salty chip, and you’ve got a winning flavor combination. The fruit salsas had a nice balance of sweet and heat, and I’d love to play around with those in a dessert recipe sometime!
I decided to create an original recipe using two flavors of Texas Brew salsa, so I went to my kitchen and got to work. I came up with Sweet Heat ‘Buried Treasure’ Meatballs. These juicy meatballs are seasoned with all sorts of goodies, including a healthy dose of Texas Brew’s Medium Fire-Roasted Poblano salsa. After baking in the oven, the meatballs are glazed in a flavorful sauce containing BBQ sauce and a jar of Texas Brew’s Honey-Roasted Pineapple salsa. These meatballs are seriously good…and really easy to make!
Sweet Heat ‘Buried Treasure’ Meatballs
a Weekend Gourmet Original
Step 1: Add the following ingredients to a large mixing bowl: ½ lb. 93% lean ground beef, ½ lb. ground pork, ½ cup Texas Brew Fire-Roasted Poblano Salsa, 2 sliced green onions, 2 grated garlic cloves, 1 tbs. cilantro paste (or chopped fresh cilantro), 1 cup crushed tortilla chips, 1 egg, 1 tsp. cumin, a few grinds of black pepper, and 1 tsp. garlic salt. Using pristinely clean hands, combine ingredients just until combined – be gentle.
Step 2: Preheat oven to 375. Divide the mixture into 12 portions – approximately 2 tbs. Insert one cube of co-jack cheese in the middle, then roll the meatball around the cheese cube. Place the meatballs on a rimmed baking sheet that’s been lined with parchment. Bake for approximately 20 minutes, until the meatballs are cooked. Don’t panic if a few of the meatballs start to ooze melted cheese…those are good for taste testing!
Step 3: While the meatballs are baking, make the sauce. Add 2 cups of your favorite BBQ sauce and 1 jar of Texas Brew Honey-Roasted Pineapple salsa to a high-rimmed non-stick pan. Combine with a whisk and cook over medium heat. When the meatballs are cooked, add to the sauce and use tongs to coat them in the glaze. Let them simmer in the sauce for a few minutes while you pour drinks and get the plates ready. I served three meatballs and a spoonful of the sauce over Mexican rice. It’s fun to cut into the meatballs and see the cheese inside…like buried treasure!
These meatballs were really good…so good that Michael cleaned his plate and asked for seconds. Husband-approved is one of the best recipe endorsements I can give! The meatballs are moist, with just enough spice…and the cheesy middles are yummy and fun! The sauce is a little spicy, a little sweet, and a little smoky….an addictive combo that pairs really nicely with the meatballs. This meat mixture is versatile too! Michael thought it would make great meatloaf. For appetizers, simply make the meatballs slightly smaller and add a sturdy toothpick. Heck, I’m thinking that they’d make a great crockpot-friendly Super Bowl food!
Now for the best part: Texas Brew Salsa is going to give one of you a 3-pack of their salsa! Two of the jars will be the ones featured in these meatballs so you can recreate this recipe in your kitchen, and the third jar is Medium Honey-Roasted Chipotle. You can enter up to three times to win. For the first entry, visit the Texas Brew Salsa website, then come back and leave a comment letting me know which flavor caught your eye.. For a second entry, Like Texas Brew Salsa on Facebook and come back and leave a second comment. For a third entry, follow Texas Brew Salsa on Twitter and come back to leave me a third comment. Entries will be accepted through this Sunday 1/27 at 1159 p.m. The winner will be selected at random and notified on Monday 4/28. Good luck!!
Friday, February 6, 2015
Summer Breeze Corn Salad and a Green Giant BlogSpark Prize Pack Giveaway
For many people, the upcoming Memorial Day weekend is the unofficial kickoff to summer! Here in Texas, we start warming up in April…so we’re already wearing our capris and getting pedis so we can wear sandals. And? We’re also eating lighter food. Being a food blogger has had one unintended side effect: a "few" extra unwanted pounds! As a result, I’m making an effort to cook and share more light options with yall. To help make eating healthier easier, the folks at MyBlogSpark teamed up with Green Giant and Weight Watchers to send me a prize pack that helps make eating light on-the-go much easier.
Veggies are an important part of a healthy lifestyle, so I make an effort to eat my recommended five servings of fruits and veggies each day. It’s not always easy, but Green Giant Steamers are really convenient for me. I just pop ‘em in the microwave, and they’re ready to eat in a matter of minutes. FYI...Green Giant is the only frozen vegetable brand to be endorsed by Weight Watchers, and most of their 30 varieties are only 1 or 2 PointsPlus per serving. You can even visit http://bit.ly/greengiantcoupon to download a printable coupon for $.60 off the purchase price of two boxes of Weight Watchers endorsed Green Giant Boxed Vegetables.
I decided that I wanted to create a healthy and refreshing salad using the white shoepeg corn that I purchased with my coupon. This is my riff on one of my favorite summer salads that my mother-in-law serves with grilled steak. Her salad combines tomato, cucumber, avocado, and purple onion tossed with store-bought Italian dressing. I made two tweaks to her recipe: I added sweet shoepeg corn to the veggies, and I made a homemade vinaigrette featuring lime juice, heart-healthy olive oil, and a bit of cilantro.
Summer Breeze Corn Salad
adapted from my mother-in-law
Step 1: Add the following ingredients to a large mixing bowl: 1 thawed package Green Giant Steamers White Shoepeg Corn, two small chopped tomatoes (seeded), 1/4 cup finely diced purple onion, 1 small seeded chopped cucumber, and 1 diced avocado.
Step 3: Pour the dressing over the veggies in the bowl and stir well to combine. Be gentle so you dont break up the avocado too much, especially if its very ripe! Refrigerate for at least 30 minutes to let the flavors combine before serving.
This refreshing salad takes 15 minutes max to toss together, but it’s the perfect for summer: light and bursting with flavor! The creamy avocado and crunchy cucumber plays really nicely against the sweet corn...and the cilantro and lime in the dressing give it a bit of zest! This salad is best served the same day in order for the avocado to look its best, but I like to make it 1-2 hours before serving to let the flavors combine just a bit. I served this with simple marinated grilled chicken breast and rice pilaf for a fantastic simple supper.
So...who wants to win one of these fun prize packs from MyBlogSpark? Simply comment below telling me which vegetable you would choose with your free coupon...and how you would use it in a healthy summer dish. Ill accept entries until 1159 PM this Friday...and Ill announce the winner this weekend.
Wednesday, February 4, 2015
Puff Pastry Breakfast Chimichanga Rolls for EBeggs yourbestrecipe Contest a Prize Pack Giveaway
May is National Egg Month, celebrating eggs...one of the most versatile foods that I know of! Do you have a fabulous original recipe in your repertoire that features eggs? If so, then Ive got great news to share with you today! You can now go visit the Eggland’s Best website to enter their 2014 Eggland’s Best Recipe Contest. Theyll accept original recipes containing at least TWO Egglands Best eggs via their website between now and July 31st. One lucky Grand Prize winner will receive a $10,000 cash prize and a years supply of EB eggs. In addition, category winners will receive a cash prize of $1,000 and a six-month supply of EB eggs. This year, Eggland’s Best is adding two new cash prize awards to their contest: the Kid Friendly Award and the Fan Favorite Award! Not all eggs are created the same! Eggland’s Best eggs are superior in nutrition, taste, and freshness. May is National Egg Month, celebrating one of the most versatile ingredients in your kitchen -- eggs! By choosing Eggland’s Best eggs over ordinary eggs, youre getting an egg that is fresher, tastes better, and contains more vitamins and nutrients. Did you know the majority of vitamins and nutrients of an egg are found in the yolk? Compared to ordinary eggs, EB eggs have:o Four times more vitamin D
o More than double the omega-3s
o Ten times more vitamin E
o 25% less saturated fat
Puff Pastry Breakfast Chimichanga Rolls
a Weekend Gourmet Original
Ingredients:
• 1 sheet puff pastry, thawed
• 4 Eggland’s Best large eggs
• 1 tbs. butter
• Salt & pepper to taste
• 4 ounces cooked, crumbled Mexican chorizo
• 3/4 cup canned refried black beans
• 3/4 cup prepared pico de gallo
• 1/4 cup frozen corn
• 1/2 large avocado, diced small
• 3/4 cup shredded four-cheese Mexican blend
• Garlic salt and chili powder
Instructions:
Step 1: Melt the butter in a large non-stick skillet over medium heat. Beat the eggs and season with salt & pepper. Scramble the eggs and set aside. Cook the chorizo in a medium non-stick skillet over medium heat, breaking into crumbles as it cooks. Set aside to cool.
Step 2: Combine the pico de gallo, corn, and diced avocado in a small bowl to make a chunky corn-avocado salsa. Preheat oven to 425. Top a large rimmed baking sheet with parchment. Cut the thawed puff pastry into four squares and arrange on top of the parchment.
Step 3: Spread each puff pastry square with one-fourth of the refried black beans. Then top with one-fourth of the scrambled eggs, chorizo, and cheese along the right side of each square. Top with one spoonful of the corn-avocado salsa.
Step 4: Carefully roll the puff pastry squares into a tight log, making sure the filling stays inside. Sprinkle the tops with salt and chili powder.Bake until golden-brown, approximately 15 minutes. Let cool for 5 minutes, then cut in half with a serrated knife to show off the gorgeous filling inside!
Additional Notes:
(1) To make this dish veg-friendly, substitute soy chorizo.
(2) This dish is easily doubled if you have a crowd on hand.
(3) I served the sliced Puff Pastry Breakfast Chimichanga Rolls on a serving platter with the remaining corn-avocado salsa and ranch dressing on the side. I loved drizzling them
with a bit of the ranch and sprinkling more salsa on top like pretty confetti!
I totally loved these portable breakfast rolls! Stuffed inside flaky puff pastry is layers of fluffy scramble eggs, spicy chorizo and salsa, gooey melted cheese, and smoky refried beans. Add it all up, and youve got a winner of a dish...at least, Im hoping that this dish will be a contest winner! Speaking of winner...Egglands Best is offering a prize pack to help one lucky reader purchase ingredients to create their original recipe entry. The winner will receive TWO coupons for a free carton of Egglands Best eggs and a $25 Visa gift card! Follow the instructions below to enter. Ill accept entries until Friday, May 9th, and the winner will be notified via e-mail this weekend. Good luck!
a Rafflecopter giveaway
Disclosure: The Eggland’s Best coupons, information, and two gift cards have been provided by Eggland’s Best.
I totally loved these portable breakfast rolls! Stuffed inside flaky puff pastry is layers of fluffy scramble eggs, spicy chorizo and salsa, gooey melted cheese, and smoky refried beans. Add it all up, and youve got a winner of a dish...at least, Im hoping that this dish will be a contest winner! Speaking of winner...Egglands Best is offering a prize pack to help one lucky reader purchase ingredients to create their original recipe entry. The winner will receive TWO coupons for a free carton of Egglands Best eggs and a $25 Visa gift card! Follow the instructions below to enter. Ill accept entries until Friday, May 9th, and the winner will be notified via e-mail this weekend. Good luck!
a Rafflecopter giveaway
Disclosure: The Eggland’s Best coupons, information, and two gift cards have been provided by Eggland’s Best.
Saturday, January 31, 2015
A MovieNight4Less with Orville Redenbachers and M Ms� Featuring PB Chocolate Popcorn Wolf Pack Snack Mix CollectiveBias
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.
PB-Chocolate Popcorn "Wolf Pack" Snack Mix
a Weekend Gourmet Original
Ingredients:
- 1 package Orville Redenbachers microwave popcorn
- 2 cups bite-sized pretzels
- 1 cup M&Ms® milk chocolate candies
- 1 cup M&Ms® peanut butter candies
- 3/4 cup honey-roasted peanuts
For the glaze:
- 1 stick butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/3 cup corn syrup or honey
- 1 tsp. dark cocoa powder
- 2 tbs. peanut butter
- 1 tsp. baking soda
Directions:
Step 1: Preheat oven to 350 and place parchment or foil on top of a large rimmed baking sheet; set aside. Pop the popcorn in the microwave per package directions. Add the popped corn and the bite-size pretzels to a large mixing bowl. Stir well to combine.
Step 2: Make the glaze by adding the butter, sugar, brown sugar, corn syrup or honey, cocoa powder, and peanut butter to a 4-cup measuring cup or large microwave-safe bowl. Microwave until the mixture begins to boil -- about 3 minutes. Give the glaze a stir and microwave for one minute longer -- the mixture to be a full rolling boil. Immediately add the baking soda. The mixture will begin to foam, so dont panic!
Step 3: Pour the glaze evenly over the popcorn and pretzels in the mixing bowl. Work quickly to evenly coat the popcorn and pretzels with the glaze. Place the popcorn-pretzel mixture onto the reserved rimmed baking sheet in an even layer. Bake for 25-30 minutes, giving the mixture a stir every 10 minutes. Let the mixture cool completely on the baking sheet -- about 1 hour.
Step 4: Add the cooled popcorn-pretzel mixture to a large mixing bowl. Add the milk chocolate and peanut butter M&Ms® and honey-roasted peanuts. Toss well to combine and add to a towel-lined basket for easy serving.
For peanut butter and chocolate lovers, this snack mix is the ultimate movie munchie! The Orville Redenbachers popcorn pops up light and fluffy, the M&Ms® provide a punch of chocolate, and the pretzels and peanuts add just the right amount of salt! The glaze is a cross between caramel and fudge, with a nice amount of chocolate and peanut butter flavors. Add it up, and youve got one addictive little snack mix.
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